Executive Chef: Lead Dynamic, High-Volume Kitchen

Compass Group USA; Roseville (MN); On-site; USD 90,000 - 120,000; Full time

Benefits offered by this job

Medical

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Flexible Time Off

Holiday Time Off

Personal Leave

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Employee Assistance Program

Flexible Spending Accounts

Job summary

Unidine, a Compass Group USA company, is seeking an inspirational Executive Chef to lead daily kitchen operations, recruit and train staff, and deliver show-quality food while meeting budget targets. You will drive culinary innovation, maintain safety protocols, and enhance resident and client satisfaction.

The role requires hands-on leadership in a high-volume environment, with strong focus on food quality, cost controls, and team empowerment to achieve exceptional service.

Qualifications

• Minimum 5 years of progressive culinary/kitchen management experience.

Responsibilities

• Lead daily culinary production and ensure food quality, safety and sanitation.
• Provide direction on menu development and seasonal specials.
• Manage budgets, food and labor costs, and inventory controls.
• Supervise cooks and kitchen staff; set performance standards.
• Ensure resident, employee and client satisfaction through service excellence.
• Develop staff through training and coaching; maintain compliance with health standards.
• Forecast volumes and schedule staff accordingly.
• Maintain procurement, receiving and storage standards.

Skills

High volume kitchen management

Hands-on chef experience

Food/catering trends knowledge

Computers: MS Office

Client satisfaction programs

ServSafe certification desirable

Education

A.S. or equivalent experience

Tools

Microsoft Office Suite

Job description

Unidine, a Compass Group USA company, is seeking an inspirational Executive Chef to lead daily kitchen operations, recruit and train staff, and deliver show-quality food while meeting budget targets. You will drive culinary innovation, maintain safety protocols, and enhance resident and client satisfaction.

The role requires hands-on leadership in a high-volume environment, with strong focus on food quality, cost controls, and team empowerment to achieve exceptional service.